Technology of production of biopesticides based on Bacillus thuringiensis

Subject of research. Biopesticides are based on live cultures of specially selected beneficial microorganisms with controlled properties. They have a pronounced phytoprotective and stimulating effect, thus providing effective prevention and protection of plants from diseases. The obtained biological product increases productivity, improves the quality and structure of the crop, does not accumulate in plants, which allows to obtain environmentally friendly agricultural products and does not harm the environment. Among the large number of bacteria, as a source of microbiological insecticide is Bacillus thuringiensis, which infects lepidopteran pests and leads to their death. Preparations based on this strain are effective when used in low concentrations of solutions. The Bacillus thuringiensis strain produces several toxins with insecticidal action, including β-exotoxin and δ-endotoxin. Toxic effect is manifested and leads to paralysis of the intestinal tract of parasites. Preparations β-exotoxin and δ-endotoxin are obtained by culturing Bacillus thuringiensis bacteria in a liquid medium. The scientific work proposes a method of industrial production using by-products of vegetable raw materials, which makes it economically feasible to use such substrates. The purpose of the study is the development of technology, formulation of nutrient medium, process parameters for the cultivation of bacteria of the genus Bacillus thuringiensis and obtaining a culture fluid containing substances of the class of biopesticides. Methods. Standard and generally accepted methods of research of bioproducts in biotechnology. The formation of bioinsecticides was established by hydrolysis methods, followed by determination of the component of β-exotoxin – ribose, the formation of octagonal crystals of exotoxin – by microscopic method. Research results. Three variants of nutrient media, which include yeast-polysaccharide complex: corn flour, corn oil, yeast autolysate were developed. The parameters of the bacterial cultivation process were studied. The final product is a paste or powder with a titer of 35 .109 spores in 1 g of the bioproduct. Scope of research results. Microbiological preparations based on Bacillus thuringiensis are highly specific and act only on insect larvae from the classes Lepidoptera and Diptera. The resulting biopesticide can be used against pests of a wide range of vegetable and fruit crops.

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Scientific substantiation and the release of saponins from plant raw material for food and cosmetic cream technology

International Journal of Engineering & Technology ◽

10.14419/ijet.v7i2.13.12687 ◽

2018 ◽

Vol 7 (2.13) ◽

pp. 297

Author(s):

Svetlana N. Butova ◽

Vera A. Salnikova ◽

Lyudmila A. Ivanova ◽

Irina D. Schegoleva ◽

Lyudmila A. Churmasova

Keyword(s):

Raw Materials ◽

Chemical Properties ◽

Scientific Work ◽

Biologically Active Substances ◽

Biologically Active ◽

Raw Material ◽

State University ◽

Secondary Products ◽

Vegetable Raw Materials ◽

Active Substances

The article presents the results of author scientific research dealing with the use of saponins, biologically active substances in food and cosmetics technology. The problems of their formation in plants, the chemical nature and the features are considered, biological and physico-chemical properties of saponins are studied. By their nature, saponins are divided into steroid and triterpene, differing by glycoside part of a molecule, thus, with different biological and chemical properties, but they are all capable to develop foam in aqueous solutions, and this feature is the origin of their name. The name originated from the word «Sapo», which means soap. It should be noted that at present saponins are not studied fully as other biologically active substances (BAS), although they are of interest and relevance. In the course of scientific work, about 20 species of saponin-containing plant material, both steroid and triterpene ones, were selected and analyzed for the determination of saponins. The selection of raw materials with the highest content was performed for their further use in cosmetics and as the surfactants in the production of emulsion food products. The following research methods were used in the work: qualitative reactions to the presence of saponins, foaming, saponin extraction, the release from dry aqueous extract of both steroid and triterpin ones. The method and the scheme of their release and precipitation are presented in the article.The work was carried out within the framework of the state assignment of FSBEI HE «Moscow State University of Food Production» No. 14.7404.2017/бч «Scientific and applied bases of application of traditional and nonconventional vegetable raw materials and secondary products of its processing (fruit and berry, grain, bean, oil, essential oil, herbs) in technology of specialized products of the food industry, cosmetology and pharmacy»

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ASSESSMENT OF HERBAL PLANT BIOFUEL PELLET QUALITY INDICATORS

Proceedings of the 7th International Scientific Conference Rural Development 2015 ◽

10.15544/rd.2015.008 ◽

2015 ◽

Author(s):

Algirdas JASINSKAS ◽

Egidijus ŠARAUSKIS ◽

Asta GUTAUTAITĖ ◽

Jiří MAŠEK

Keyword(s):

Raw Materials ◽

Scientific Work ◽

Elephant Grass ◽

Technological Parameters ◽

Tall Grass ◽

Wood Processing ◽

Orchard Grass ◽

Resistance To Deformation ◽

Vegetable Raw Materials ◽

External Forces

Variety of vegetable raw materials is used for energetic needs: logging and wood processing waste, agricultural production by-products: straws as well as specially cultivated trees, tall grass, rapeseeds, triticale and other herbaceous plants. In the performed scientific work, preparation and opportunities of use of energetic needs are estimated for non-conventional energy plants (elephant grass, orchard grass, common mugwort and fibrous nettle), technological parameters of processing these seeds and pressing into granules are explored, biometric and physic-mechanical properties of finished pellets are evaluated, and their resistance to impact forces is evaluate. Having examined humidity of pellets, it was found that maximum moisture content was in pellets of elephant grass and nettle – from 13.1 to 13.2%, while the smallest – in orchard grass pellets 10.0%. The largest density of non-conventional energetic pellet density was orchard – 983.8 kg m-3 DM (dry matter) and common mugwort – 926.7 kg m-3 DM, and density of elephant grass pellets was the lowest – 619.3 kg m-3 DM. Results on resistance to deformability of non-conventional energetic crops granules indicate that the highest resistance against external forces is a pellet made of common mugwort: they decompose to 110.03 N force. Pellets of other plants disintegrate to smaller external force: fibrous nettle granules – to 90.6 N, orchard – to 67.3 N force. Elephant grass pellets have the smallest resistance to deformation and decompose more quickly (at 20 N). The research results show that pellets made of elephant grass are of the lowest quality; due to this, it is not recommended to use these plants in the form of pellets.

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SPECIES OF THE GENUS ALCHEMILLA L. (ROSACEAE): CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND USE IN MEDICINE (REVIEW)

chemistry of plant raw material ◽

10.14258/jcprm.2019014032 ◽

2019 ◽

pp. 5-22

Author(s):

Ирина (Irina) Евгеньевна (Evgenievna) Лобанова (Lobanova) ◽

Галина (Galina) Ивановна (Ivanovna) Высочина (Vysochina) ◽

Наталья (Natal'ya) Алексеевна (Alekseevna) Мазуркова (Mazurkova) ◽

Татьяна (Tat'yana) Абдулхаиловна (Abdulkhailovna) Кукушкина (Kukushkina) ◽

Екатерина (Ekaterina) Игоревна (Igorevna) Филиппова (Filippova)

Keyword(s):

Biological Activity ◽

Chemical Composition ◽

Raw Materials ◽

Medical Application ◽

Difficult Genus ◽

Wide Range ◽

Active Research ◽

Vegetable Raw Materials ◽

First Time ◽

Medicine Review

Data about on taxonomy of Alchemilla L.genus, distribution of Alchemilla species in world flora, use in traditional and official medicine of the different countries are presented. Questions of chemical composition, biological activity and pharmacological studying are considered. It is shown that in the last decades in Russia there is an active research of Alchemilla species at the level of regional and local floras. Species of this difficult genus in the systematic relation are offered to be used as the vegetable medicinal raw materials of different function containing compounds of different chemical classes and possessing a wide range of biological activity. As a result of complex studying with application of the latest methods of a research and standardization of vegetable raw materials a lady's mantle on existence and content of the main active ingredients 13 types of the Alchemilla species growing in Russia have been recommended for medical application. For the first time researches on antiviral activity of preparations from plant extracts of Alchemilla vulgaris L.s.I concerning some RNA - and DNA - genomic viruses are discussed. Analysis of the literature data reveals the prospects for the use of species of the genus Alchemilla.

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Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-3-438-446 ◽

2019 ◽

Vol 49 (3) ◽

pp. 438-446

Author(s):

Батуч Гусейнова ◽

Batuch Guseinova ◽

Фируза Ашурбекова ◽

Firuza Ashurbekova ◽

Татьяна Даудова ◽

...

Keyword(s):

Raw Materials ◽

Mineral Elements ◽

Human Organism ◽

Wild Fruit ◽

Wide Range ◽

Phenolic Substances ◽

Nutrition Value ◽

Vegetable Raw Materials ◽

Β Carotene

Local vegetable raw materials have good prospects in developing new balanced foods with high nutrition value. As a rule, local vegetable raw materials are environmentally friendly and contain a wide range of biologically and physiologically active agents. Fruit liqueurs possess a balanced chemical composition and a high nutrition and physiological value. They produce a recreational or preventive effect on human organism. However, the level of consumption of fresh fruit and berries remains low because of their seasonality. Moreover, the range of fruit and berry products is usually very poor, and very few of them are beneficial for human health and can prevent diseases. The research featured the formulations and production technology for new multicomponent fruit liqueurs of high nutrition value. The liqueurs were made from Dagestan garden and wild fruit and berries with a high content of macro- and micronutrients. The nutrition value and quality of the liqueurs were estimated according to the mass concentration of sugars, titrable acids, vitamins C and P, β-carotene, mineral elements, and phenolic and pectinaceous substances. The sensory properties were measured according to a 10-score system. The paper introduces formulations and technologies for three types of liqueur (Zhivitel’naya, Garmoniya, and Uslada). They involved alcoholized and fermentation-alcoholized juices of grapes, fruit and berry fruit drinks and extracts that mutually complemented each other according to valuable components. The new liqueurs have a high nutrition since 100 cm3 of the liqueur per day partially satisfies the daily requirements for some nutrients: phenolic substances – for 37.5–55.0%; pectinaceous substances – 17.5–32.5%; in vitamin C – 13.7–38.7%, β-carotene – 17.6–43.0%, and a microelement iron – for 14.0–26.0%. The multicomponent fruit liqueurs possess a wide range of biologically and physiologically active agents. As a result, they improve physical activity and increase resistance to bad ecological environment.

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Scientific approaches to classifying dairy dessert products

FOOD RESOURCES ◽

10.31073/foodresources2021-16-16 ◽

2021 ◽

Vol 9 (16) ◽

pp. 164-179

Author(s):

Tetyana Rudakova ◽

◽

Antonina Minorova ◽

Nataliia Krushelnytska ◽

Sergiy Narizhnyy ◽

...

Keyword(s):

Technology Development ◽

Raw Materials ◽

Analytical Data ◽

Milk Powder ◽

Milk Proteins ◽

Animal Origin ◽

Wide Range ◽

Analytical Research ◽

Vegetable Raw Materials

Subject of study. At the present stage of technology development, dairy dessert products acquire special significance due to its high sensorial properties, a wide range of components, the possibility of varying the nutritional and energy value. However, the range of desserts made from milk using different types of fillers and structurants is very diverse. Therefore, there is a need for their systematization and classification. The aim of the research was to systematize up-dated information on the composition and technology of dairy desserts using non-traditional structurants from raw materials of plant and animal origin to develop a scientifically ground classification of dairy desserts. Materials and methods. Modern normative and analytical data on the range of dairy desserts. Results and discussion. Analytical studies have shown that dairy-based desserts can be divided into three groups – foam, gel and desserts with a complex dispersed structure. To give a certain structure to dairy desserts, various structurants and fillers are used, due to which the final consumer properties of the finished product are formed. It is noted that the use of such structural additives as milk proteins in milk concentrates, milk powder or whey powder, egg whites, various types of flour, starch, hydrocolloids, dietary fiber, etc., which play an important role in shaping the structural and mechanical properties of dairy desserts, is promising. The use of natural animal and vegetable raw materials will not only improve the quality and expand the range of dairy desserts, but also rationally use local raw materials. Scope of research results. The obtained results of analytical research will be used for the development of technologies of dairy dessert products with a combined composition of raw materials.

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PECULIARITIES OF THE PROCESS OF PURIFICATION OF AMRANT GRAIN FROM IMPURITIES

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v20i3.1844 ◽

2020 ◽

Vol 20 (3) ◽

pp. 12-19

Author(s):

G. Stankevych ◽

N. Valentiuk

Keyword(s):

Raw Materials ◽

Human Needs ◽

Amaranth Grain ◽

Aerodynamic Properties ◽

Wide Range ◽

Amaranth Species ◽

The Face ◽

Ideal Protein ◽

Grain Size And Shape ◽

Vegetable Raw Materials

Proper and balanced nutrition is the key to a person's physical health, especially in the face of deteriorating environmental conditions and the effects of daily stress caused by the accelerated pace of life in recent years. In this regard, the attention of many researchers and entrepreneurs is focused on the development and implementation in mass production of foods that would fully meet human needs for protein, vitamins, micro-and micronutrients, etc. Recently, ingredients made from non-traditional vegetable raw materials have been used for the production of functional foods. Amaranth belongs to such vegetable raw materials. Amaranth culture has been known since ancient times, used by the ancient Aztecs. The main feature of this culture is the unique chemical composition, which causes an extremely wide range of its use, which is not limited to the food industry. In terms of amino acid composition, amaranth grain protein is close to the composition of an ideal protein. The presence of squalene in amaranth oil makes it possible to use it for the manufacture of medicines and cosmetics. However, despite the prospects for the use of amaranth, producers face difficulties with the characteristics of the grain of this crop. Small grain sizes require careful selection of mode parameters of technological equipment for post-harvest processing. To substantiate the cleaning regimes, a study of the particle size distribution, physical-mechanical and aerodynamic properties of amaranth grain mass has been carried out. Based on the research, it is established that despite the fact that some amaranth species like shchyrytsya” have almost the same grain size and shape, the transgression coefficients calculated according to certain divisibility values can predict the possibility of separating a mixture of freshly harvested amaranth grain and its impurities, in particular from difficult to separate . It is proposed to use a set of sieves with round holes of the following sizes (mm) to separate this mixture: B1 – 1.0…1.1; B2 – 1.0…1.1; B2 – 1.0…1.2; G1 – 0.7…0.9; and elongated holes with dimensions (mm): B1 – (0.8…1.0)×20, B2 – (0.5…0.7)×20, B1 – (0.4…0.6)×20 .

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Antimicrobial properties of the peptide substance Bacillus Subtilis PSF-19

Interactive science ◽

10.21661/r-508120 ◽

2019 ◽

pp. 22-26

Author(s):

Viktor Danilovich Pokhilenko ◽

Vladimir Vladimirovich Perelygin ◽

Timur Akhmerovich Kalmantaev ◽

Konstantin Vladimirovich Detushev ◽

Irina Anatolevna Chukina

Keyword(s):

Molecular Weight ◽

Bacillus Subtilis ◽

Pathogenic Bacteria ◽

Proteolytic Enzymes ◽

Raw Materials ◽

Antimicrobial Properties ◽

Culture Fluid ◽

Fluid Fraction ◽

Intestinal Pathogens ◽

Vegetable Raw Materials

The subject of the study is a strain of Bacillus subtilis PSF-19 isolated by us from vegetable raw materials (Passiflora preparation), which is capable of producing antimicrobial substance (AMV) suppressing pathogenic bacteria. The article discusses the method and conditions of extraction from the culture fluid fraction of AMV, active against Listeria monocytogenes – one of the dangerous intestinal pathogens that infect food. Using biochemical methods and mass spectroscopy, the molecular weight and the peptide nature of the active fraction of AMV were determined. A fraction of AMV with a molecular weight of 3,4–3,6 kDa has bactericidal activity, which is destroyed by treatment with proteolytic enzymes, which allowed it to be attributed to the group of low-molecular antimicrobial peptides – bacteriocins. The studies allow to consider the strain Bacillus subtilis PSF-19 as a producer of bacteriocin, especially effective against pathogens of intestinal listeriosis. The establishment of the fact of destructibility of proteolytic enzymes, finding the conditions of microbiological synthesis of AMV, its isolation and accumulation for research, provide opportunities for practical use as a means for decontamination of the environment instead of traditional antibiotics.

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Microstructural characterization of laser-melted/roller-quenched dicalcium silicate

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100104972 ◽

1988 ◽

Vol 46 ◽

pp. 582-583

Author(s):

C. J. Chan ◽

K. R. Venkatachari ◽

W. M. Kriven ◽

J. F. Young

Keyword(s):

Particle Size ◽

Raw Materials ◽

Shape Change ◽

Microstructural Characterization ◽

Particle Size Effect ◽

Dicalcium Silicate ◽

Laser Melting ◽

Uniform Size ◽

Cell Shape Change ◽

Wide Range

Dicalcium silicate (Ca2SiO4) is a major component of Portland cement. It has also been investigated as a potential transformation toughener alternative to zirconia. It has five polymorphs: α, α'H, α'L, β and γ. Of interest is the β-to-γ transformation on cooling at about 490°C. This transformation, accompanied by a 12% volume increase and a 4.6° unit cell shape change, is analogous to the tetragonal-to-monoclinic transformation in zirconia. Due to the processing methods used, previous studies into the particle size effect were limited by a wide range of particle size distribution. In an attempt to obtain a more uniform size, a fast quench rate involving a laser-melting/roller-quenching technique was investigated.The laser-melting/roller-quenching experiment used precompacted bars of stoichiometric γ-Ca2SiO4 powder, which were synthesized from AR grade CaCO3 and SiO2xH2O. The raw materials were mixed by conventional ceramic processing techniques, and sintered at 1450°C. The dusted γ-Ca2SiO4 powder was uniaxially pressed into 0.4 cm x 0.4 cm x 4 cm bars under 34 MPa and cold isostatically pressed under 172 MPa. The γ-Ca2SiO4 bars were melted by a 10 KW-CO2 laser.

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